After a last (hopefully!) bout of winter weather, spring is shining bright today. Recently on Facebook, a longtime friend from school days reminded of a chicken salad I used to make, pregan. It's a Jane Brody recipe that I clipped back in the 80s, and kept all these years because it is delicious. I think it appears in her Good Food Gourmet. It translates really well to a vegan rendition, as you can use the poaching liquid to rehydrate the soy curls.
1/2 package Butler's Soy Curls
1 1/2 cups water
1/2 t salt
1 T raspberry vinegar (for that 80s taste) or rice vinegar or white wine vinegar
1 t dried tarragon
1/4 t black pepper
1/3 cup rice vinegar or white wine vinegar
1 1/2 t sugar
1/4 t salt
3-4 large Bosc or Anjou pears
lettuce (Jane says red leaf, but I don't think I've ever done that)
chopped mint (she says 3 T - I probably put more)
Combine the water, salt, raspberry vinegar, tarragon, and black pepper. Rehydrate the soy curls according to package directions. (Today I used maybe 2/3 of the package, so I doubled the soaking liquid, as I was afraid it wouldn't be enough.) Drain really well. Combine the rice vinegar, sugar, and salt (or just use seasoned sushi vinegar if you have it). Peel and slice the pears, and chop the mint. Combine soy curls, mint, pears, dressing, and lettuce.
It's a wonderfully fresh warm-weather dinner - try it!